Description
Delicious Slow Cooker Cabbage and Noodles is a comforting, easy-to-make dish featuring tender cabbage cooked slowly with savory spices, combined with perfectly cooked egg noodles. This hearty meal requires minimal prep and uses simple ingredients, ideal for busy days or a cozy family dinner.
Ingredients
Scale
Vegetables
- 1 small head green cabbage, cored and thinly sliced (6–7 cups)
- 1 medium yellow onion, thinly sliced
Seasonings & Oils
- 3 tbsp unsalted butter, melted (plus more to taste)
- 2 tbsp olive oil
- 1 1/2 tsp salt, divided (adjust to taste)
- 1/2 tsp black pepper
- 1 tsp garlic powder (or 2 cloves fresh garlic, minced)
- 1 tsp paprika, sweet or smoked (optional)
- 1/2 tsp caraway seeds (optional)
Liquids & Broth
- 1 cup vegetable broth (or chicken broth)
- 1 tbsp soy sauce (or Worcestershire sauce, optional)
Pasta
- 8 oz wide egg noodles (about half of a standard 16 oz bag)
Garnish
- 2 tbsp chopped fresh parsley (or chives, optional)
Instructions
- Prepare the vegetables: Core the cabbage and slice it into thin shreds. Thinly slice the onion to ensure even cooking and blend well with the cabbage in the slow cooker.
- Layer in the slow cooker: Add the sliced cabbage and onion to a 4–6 quart slow cooker. Drizzle with the melted butter and olive oil. Sprinkle 1 teaspoon of salt, black pepper, garlic powder, paprika, and caraway seeds if using. Toss everything together gently to coat the vegetables evenly with the seasonings and fats.
- Add the liquid: Pour the broth and soy sauce or Worcestershire sauce (if using) over the vegetables. While this will fill the slow cooker, the cabbage will reduce significantly as it cooks, absorbing the flavors.
- Slow cook the cabbage: Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours until the cabbage is very tender and much reduced in volume. Optionally stir occasionally to ensure even cooking and spice distribution.
- Cook the noodles: About 20 minutes before serving, prepare the egg noodles according to the package directions until just al dente. Drain them well to avoid excess moisture when mixing with the cabbage.
- Combine noodles and cabbage: Stir the drained noodles into the slow cooker with the cooked cabbage. Add the remaining 1/2 teaspoon salt and more butter if desired. Cover and cook on LOW for another 15–20 minutes to let flavors meld and the dish become thoroughly heated.
- Finish and serve: Stir in the fresh parsley or chives for a bright, fresh flavor. Serve warm, optionally garnished with extra black pepper to taste.
Notes
- You can substitute chicken broth for vegetable broth if you prefer a non-vegetarian option.
- Use fresh garlic instead of garlic powder for a stronger garlic flavor.
- The paprika adds warmth and color, but it’s optional and can be adjusted to taste.
- Caraway seeds add a subtle, nutty flavor that complements cabbage well but can be omitted if unavailable or not preferred.
- Butter enhances the richness, but you can reduce it or use olive oil only for a lighter version.
- For vegan preparation, replace butter with plant-based margarine and ensure the noodles are egg-free.
- Stirring the slow cooker occasionally during cooking helps even heat distribution but is not required.
- This recipe can easily be doubled for larger groups using a bigger slow cooker.
